Hummus With Olives and Pepperoncini

Total Time
Prep 10 mins
Cook 0 mins

This is great as a dip for a party or just on some bread as a quick lunch. A bit more adventurous than the standard hummus. For the smoked paprika you can use either hot or mild, your choice. For the olives I like to use a mix of green and black. Use the best quality extra virgin olive oil you can afford - it really shines in this recipe. I use garlic powder in this recipe because when I make it with fresh garlic no one can get near me for the next 12 hours. If you want to use fresh garlic, just substitute 2 cloves of fresh garlic, chopped, for the garlic powder, and get ready for some seriously delicious garlic breath!

Ingredients Nutrition


  1. Place all ingredients EXCEPT THE WATER AND THE SALT in the bowl of a food processor and process until the mixture is a thick paste.
  2. With the food processor running, add the hot water a bit at a time, until the mixture is the consistency you want it to be (some like it thicker than others -- ).
  3. Taste the hummus. The pepperoncini brine will have made it a bit salty. If you'd like more salt, add it 1/8 of a teaspoon at a time until it is salty enough for your tastes.
  4. If you are serving immediately, place in a bowl and make a hollow in the middle of the hummus. Drizzle on 1 tablespoon of olive oil and sprinkle with smoked paprika and parsley.
Most Helpful

I love hummus and this one is superb with lots of flavor coming from ingredients such as green olives, pepperocini and smoked paprika. I love garlic and added an extra garlic clove in addition to garlic powder. This is a keeper for sure and can't wait for my husband to come home tonight so that we can have the hummus along with a glass of wine before dinner. Thanks xtine for posting this wonderful recipe.

Rinshinomori March 13, 2008